Chicken Zucchini Bake marries tender chicken, garden-fresh zucchini, and melty cheese into a bubbly, golden casserole the whole table will dive into.
Baked in under an hour, this family-friendly dish delivers weeknight ease with weekend flavor.
Key Ingredients for Chicken Zucchini Bake
Chicken breasts – Lean protein that stays juicy when lightly seared before baking.
Zucchini – Adds moisture and gentle sweetness while soaking up herb aromas.
Cremini mushrooms – Earthy depth that balances the bright vegetables.
Shredded mozzarella – The primary melt factor, creating that irresistible cheese pull.
Cottage cheese – Lightens the filling and lends a creamy tang without heaviness.
Eggs – Bind the mixture so each slice holds together cleanly.
Italian herb blend – A quick shortcut to layered Mediterranean flavor.
Scallions & Parmesan – Fresh zip on the inside, salty crunch on top.
Bringing Your Chicken Zucchini Bake Together
Sauté zucchini and mushrooms just until they glisten, then briefly brown the chicken cubes. Fold everything into a lush blend of cheeses, eggs, and herbs, spread in a greased baking dish, dust with Parmesan, and bake until the top is bronzed and the edges bubble with cheesy goodness.
Pro Tips
Draining the skillet mix before it meets the cheese base prevents a watery bake, ensuring concentrated flavor and a custardy, not soupy, texture.
A five-minute rest after baking lets melted cheeses set for clean cuts and helps flavors mingle further.
Storing Your Chicken Zucchini Bake
Cool leftovers to room temperature, then refrigerate in an airtight container up to four days.
To freeze, wrap individual portions snugly; reheat from thawed at 175 °C (350 °F) for 15 minutes, or until piping hot, to revive the cheese’s stretch and the zucchini’s bite.
Frequently Asked Questions
Can thighs replace breasts?
Yes—use the same weight in boneless, skinless thighs; trim excess fat and cook an extra minute before baking to render juices.
Is cottage cheese necessary?
It prevents dryness, but ricotta or plain Greek yogurt offer similar moisture and mild tang.
How do I keep zucchini from going mushy?
Sauté over medium-high heat just until edges soften, then drain; this removes excess water that would steam the vegetable in the oven.
Can this be made ahead?
Assemble fully, cover, and refrigerate up to 24 hours. Add five extra baking minutes straight from the fridge, checking for a 74 °C (165 °F) center.
Chicken Zucchini Bake
Ingredients
- 24 oz mushrooms sliced thick
- 2 Tbsp grated Parmesan
- 4 scallions finely chopped
- 2 medium zucchini cut into half-moons
- 1 cup cottage cheese well-drained
- 2 eggs beaten
- 2 Tbsp olive oil or butter
- 12 oz shredded mozzarella ≈ 3 cups
- 1 ½ lb chicken breasts cubed and lightly salted
- 2 tsp Italian herb blend
- Salt and freshly ground pepper to taste
Instructions
- Set the oven to 375 °F (190 °C) and brush a 9 × 13 in baking dish with a thin film of olive oil.
- Combine mozzarella, cottage cheese, scallions, beaten eggs, Italian herb blend, and a judicious pinch of salt and pepper in a large mixing bowl; keep this cheese mixture nearby.
- Warm olive oil in a deep skillet over medium-high heat, then sauté zucchini and mushrooms until they begin to release moisture and take on light color; season with salt and pepper during cooking.
- Add the cubed, pre-salted chicken to the skillet and continue sautéing about 5 minutes, just until the exterior turns golden.
- Tip the skillet contents into a colander, allowing excess liquid to drain thoroughly.
- Fold the drained vegetables and chicken into the prepared cheese mixture until all components are evenly coated.
- Spread the combined mixture into the oiled baking dish, level the surface, and sprinkle grated Parmesan over the top.
- Bake 30–40 minutes, or until the casserole is deeply golden and the cheese bubbles at the edges.
- Remove from the oven; let the dish stand 5–10 minutes to settle before slicing and serving.